Italian Cream Bundt Cake

When it comes to desserts that leave a lasting impression, the Italian Cream Bundt Cake stands out with its rich flavors and beautiful presentation. This cake is a delightful combination of moist vanilla cake, crunchy pecans, and sweet, chewy coconut, perfectly complemented by a luscious cream cheese glaze. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake will surely become a favorite in your baking repertoire.

Why You’ll Love This Recipe

There are countless reasons to fall in love with this Italian Cream Bundt Cake. First and foremost, its flavor profile is a delightful balance of sweetness and nuttiness, making each bite a joy. The addition of shredded coconut and chopped pecans not only adds texture but also elevates the taste to a whole new level. Furthermore, this Bundt cake is incredibly versatile; it can be served at family gatherings, birthday parties, or even as a casual afternoon snack with a cup of coffee. The best part? It’s straightforward to make, ensuring that even novice bakers can achieve a stunning result.

Your Shopping Guide

To make your Italian Cream Bundt Cake, here’s what you’ll need to gather from your local grocery store:

• Chopped Pecans: 1 cup, for that delightful crunch.
• Shredded Sweetened Coconut: 1 1/2 cups, adding sweetness and texture.
• All-Purpose Flour: 3 cups, the base of your cake.
• Baking Powder: 1 teaspoon, to help your cake rise.
• Salt: 1/2 teaspoon, enhancing the flavors.
• Unsalted Butter: 1 cup, softened, for a rich buttery flavor.
• Granulated Sugar: 1 cup, providing sweetness.
• Brown Sugar: 1 cup, packed, for moisture and depth.
• Large Eggs: 4, essential for structure.
• Vanilla Extract: 1 teaspoon, for aromatic flavor.
• Almond Extract: 1/2 teaspoon, enhancing the cake’s depth.
• Buttermilk: 1 cup, ensuring a tender crumb.
• Cream Cheese: 4 ounces, softened, for the glaze.
• Butter: 2 tablespoons, softened, for the glaze.
• Confectioners’ Sugar: 1 1/2 cups, sifted, for a sweet glaze.
• Milk: 3 to 4 tablespoons, adjusting the glaze consistency.

Gear Up: What to Grab

Before you dive into baking, make sure you have these essential tools:

• Bundt Pan: A classic choice for this recipe, ensuring even baking.
• Mixing Bowls: For combining ingredients efficiently.
• Electric Mixer: To easily cream the butter and sugars.
• Measuring Cups and Spoons: Precision is key in baking!
• Cooling Rack: To cool your cake properly after baking.
• Spatula: For scraping down the bowl and spreading the glaze.

Build Italian Cream Bundt Cake Step by Step

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures your cake starts baking at the right temperature for optimal rise and texture.

Step 2: Prepare Your Bundt Pan

Grease your Bundt pan generously with butter or a non-stick spray. This will help your cake release easily after baking.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent evenly throughout the flour.

Step 4: Cream Butter and Sugars

In another bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This process incorporates air, which is crucial for a light cake.

Step 5: Incorporate Eggs and Extracts

Add the eggs, one at a time, mixing well after each addition. Then, blend in the vanilla and almond extracts until fully incorporated.

Step 6: Add Buttermilk

Pour in the buttermilk and mix until smooth. The buttermilk adds moisture and a slight tang that balances the sweetness.

Step 7: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; this will keep your cake tender.

Step 8: Fold in Pecans and Coconut

Gently fold in the chopped pecans and shredded coconut using a spatula. This adds wonderful texture and flavor to your cake.

Step 9: Bake

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool the Cake

Once baked, allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a cooling rack to cool completely.

Step 11: Prepare the Glaze

While the cake cools, prepare the cream cheese glaze. In a mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add the sifted confectioners’ sugar and vanilla extract, mixing until smooth. Add milk, one tablespoon at a time, until the desired consistency is reached.

Step 12: Glaze the Cake

Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides for a beautiful presentation.

How to Make It Lighter

If you’re looking to lighten up your Italian Cream Bundt Cake, consider these simple adjustments:

• Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Use unsweetened applesauce in place of half the butter to reduce fat.
• Opt for a sugar substitute or reduce the amount of sugar to cut calories.
• Use low-fat cream cheese for the glaze to reduce fat and calories.

Notes from the Test Kitchen

After several rounds of testing, here are a few tips to ensure your Italian Cream Bundt Cake turns out perfectly:

• Ensure all your ingredients are at room temperature for better mixing.
• Be careful not to overbake; check for doneness a few minutes early to prevent a dry cake.
• Feel free to customize the nuts; walnuts or hazelnuts work beautifully as well!
• For an extra flavor boost, toast the pecans before adding them to the batter.

Keep It Fresh: Storage Guide

To keep your Italian Cream Bundt Cake fresh and delicious:

• Store the cake at room temperature in an airtight container for up to 3 days.
• If you have leftovers, refrigerate them for up to a week.
• For longer storage, consider freezing slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
• Thaw frozen slices in the refrigerator or at room temperature before serving.

Ask the Chef

Can I use a different type of nut in this recipe?

Absolutely! While pecans are traditional, you can use walnuts or even hazelnuts for a different flavor profile.

What can I substitute if I don’t have buttermilk on hand?

You can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using.

How do I know when my cake is done baking?

The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, your cake is ready!

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance. Just make sure to store it properly, and glaze it closer to serving time for the best presentation.

Explore More

• Sally’s Baking Addiction for more delicious cake recipes.
• Pinch of Yum for innovative dessert ideas.
• Minimalist Baker for easy, plant-based recipes.
• Baker by Nature for mouthwatering cake creations.

Let’s Eat

Indulging in a slice of Italian Cream Bundt Cake is a delightful experience that combines the rich flavors of butter, nuts, and coconut with the creamy sweetness of the glaze. This cake is not just a dessert; it’s a celebration of flavors and textures that will have everyone reaching for seconds. So gather your ingredients, follow the steps, and treat yourself to a luscious slice of this delightful Italian Cream Bundt Cake. It’s sure to impress and satisfy your sweet tooth!